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Mom's apple pie

Betty Carr makes her double-crust apple pies fresh, by hand, using locally grown Gravenstein apples and an old recipe she learned in a college home economics class.

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Pastry for 2 (9-inch) pie crusts (top and bottom)
2 tbsp. margarine, divided use
5/8 cup sugar, or to taste
1/4 cup all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pinch salt
2 1/4 lb. Gravenstein apple slices (about 8 or 9 medium apples)


Place the bottom crust in a 9-inch pie plate and dot with 1 tbsp. of the margarine. In a large bowl, mix sugar, flour, cinnamon, nutmeg and salt. Stir in apples. Place mixture in the bottom crust and drizzle remaining 1 tbsp. margarine over the top. Place top crust on and crimp edges with perfect thumbprints. Cut slits in the top of the crust. Bake in a 400-degree oven for 1 hour or until crust is light brown.

Makes 1 double-crust pie.

When Gravensteins are out of season, Carr suggests using Pippins, Granny Smiths or a similar tart apple. Another tip, which comes from her late husband, Harry, is to crimp the edges of the top crust "with perfect thumbprints." And, finally, watch the pie to ensure it bakes to perfection. "Not all ovens bake the same," she cautioned. "You must baby-sit this pie."


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